Loaded Cauliflower "Potato" Salad

Ingredients

• 1 very large head cauliflower (about 2 lb trimmed), cut into 1-inch florets
• 1 tsp fine sea salt, divided
• 2 large shallots, thinly sliced into rings
• 3 tbsp avocado oil
• 1/2 cup full-fat sour cream Label: cream and cultures
• 1/4 cup avocado-oil mayonnaise Label: avocado oil, eggs, vinegar, and salt, with no sugar or seed oils
• 2 tsp Dijon mustard Label: mustard seed, vinegar, water, and salt
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder Label: garlic, and nothing else
• 1/2 tsp freshly ground black pepper
• 2 ribs celery, finely diced
• 3/4 cup shredded sharp cheddar (3 oz), divided
• 3 tbsp finely chopped chives, divided
• 2 scallions, thinly sliced
• 1/2 tsp sweet paprika, to finish

Instructions

1. Steam the cauliflower: Bring about 1 inch of water to a boil in a large pot fitted with a steamer basket. Add the florets, cover, and steam for 6 to 8 minutes, until a knife slides into the thickest stem with just a little resistance, the way it would into a cooked potato. Steaming cooks the florets through over the water, so they stay firm and absorb dressing later rather than water now.
2. Cool and dry: Spread the cauliflower in one layer on a sheet pan, sprinkle it with 1/2 teaspoon of the salt, and let it sit for 10 minutes so the surface moisture steams off. Then refrigerate the pan for 20 to 30 minutes, until the florets are cold. Dry, cold cauliflower holds a creamy dressing, and warm florets would melt it.
3. Fry the shallots: Put the shallot rings and avocado oil in a small skillet, then set it over medium heat. Cook, stirring often, for 8 to 10 minutes, until the shallots turn deep golden brown. Starting them in cold oil lets them cook evenly and crisp all the way through before they color. Lift them out with a fork onto a paper towel, sprinkle with a pinch of the salt, and save the oil. They crisp further as they cool.
4. Whisk the dressing: In a large bowl, whisk the sour cream, mayonnaise, Dijon, vinegar, garlic powder, pepper, the remaining salt, and 1 tablespoon of the cooled shallot oil until smooth.
5. Fold it together: Add the cold cauliflower, celery, two-thirds of the cheddar, most of the chives, and the scallions to the dressing. Fold gently with a spatula, letting some of the florets break into smaller pieces, which gives the salad the chunky, creamy look of a classic potato salad.
6. Load and serve: Pile the salad into a serving bowl and top it with the remaining cheddar and chives, the fried shallots, and a dusting of paprika. Add the shallots right before serving so they stay crisp, and serve cold.